Description
Smothered Chicken and Rice is a classic comfort food dish featuring tender, seasoned chicken breasts seared to perfection, smothered in a creamy mushroom gravy, and served over fluffy long-grain white rice. This hearty and flavorful meal is perfect for family dinners or cozy nights at home.
Ingredients
Chicken
- 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
Gravy
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon dried parsley
Rice
- 2 cups long-grain white rice
- 4 cups chicken broth (or water)
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet without overcrowding. Sear the chicken for about 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).
- Set Chicken Aside: Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm while preparing the gravy.
- Make the Gravy – Sauté Vegetables: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are tender.
- Create Roux and Add Broth: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Slowly whisk in chicken broth, ensuring the mixture is smooth and lump-free.
- Finish the Gravy: Stir in heavy cream, Worcestershire sauce, salt, pepper, and dried parsley. Bring to a simmer and cook 5-7 minutes until the gravy thickens. Stir occasionally and adjust seasonings as needed.
- Cook the Rice: In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat.
- Simmer the Rice: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid absorbed.
- Rest and Fluff Rice: Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
- Assemble and Serve: Spoon cooked rice onto plates, top with a chicken breast, and ladle mushroom gravy over everything. Garnish with fresh parsley if desired. Serve immediately.
Notes
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can substitute cremini or button mushrooms depending on availability.
- For a lighter version, use half-and-half instead of heavy cream.
- If chicken broth is not available, water can be used but broth adds more flavor.
- Leftover smothered chicken and rice can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
